So this week between Sun 9th Sept till Wed 13th. Lee-ann and I will be heading off for a few days. First hols in several years. But of course this would not be possible without wonderful staff. Below are a few of the Sat crew that will also be helping out, and of course not pictured is Vik and Deb. Thank you.
Sun 9th Closed
Mon – Wed: 7am – 3pm
Thursday back to normal

The big cheese with another great tasting cheese here @thymetotaste , L’Artisan Fermier is an Australian semi-hard, smear ripened cheese made in Victoria. Reminiscent of a classical Morbier with an ash layer through its centre. It’s buttery, slightly nutty and utterly delicious. Wonderful with a dry white.
#visityassvalley, #cheeseshop #cheese bringing the best to #yassvalley #thymetotaste #delicious #bigcheese #organic #LArtisanCheese @LArtisanCheese

The Big Cheese with a new cheese. From Italy, Pecorino Bigio, with Bigio meaning grey and ashy. This ewes milk cheese is matured for 5 months then placed under ash for another 3 months, the ash takes away any moisture and prevents mould. Originally the ash would have been provided from the bakers oven. Another titbit of information is that this was a similar style of cheese that Roman soldiers would have been given. The maturation and ash create a unique sweetness #pecorino #ashcheese #sheepmilkcheese #cometocheesus #thymetotaste #visityassvalley #thebigcheese